Michelin Guide Chicago 2014, 2015, 2016, 2017, 2018:

One Star

2016 Food and Wine Best New Chef
James Beard Nominee 2014, 2016, 2017, 2018:

Best Chef Great Lakes

Newcity's Big Heat Issue:

Chicago’s Food & Drink Fifty

#1 in 2016, #11 in 2018

Chicago Magazine 2013 Best New Restaurants
Jean Banchet Award Nominations 2013

Rising Star Chef

Best New Restaurant

Restaurant of the Year

Phil Vettel's Top 50: #6 2016, #13 2017
Crains Chicago 40 Under 40 Class of 2016
Time Out Chicago: 100 Best Dishes, Whiskey Glazed Doughnuts (from our Brunch Menu)
Best Overall Restaurant from Chicago Reader, 2017


Chicago Magazine, Summer 2015

The Queen of Midwestern Cuisine

“Wild sassafras. Deer hearts. Frogs she spears herself. At Elizabeth Restaurant, Iliana Regan is upending how America thinks about the region’s food.”

Eater National 2014

Bill Addison says, “Welcome to the intimate, idiosyncratic domain of Iliana Regan, a chef-savant unlike any other in the U.S.”

Chicago Sun-Times: November 2012

“Every once in a while a restaurant comes along that smacks you in the head. Elizabeth, a new Lincoln Square spot, from urban forager and former One Sister underground restaurateur Iliana Regan, is one of those restaurants.”

Chicago Tribune: Three Stars; August 2013

“The sweet progression begins with blackberry puree in a miniature pie-crust shell, served in a ginkgo-leaf dish; segues to honeydew melon balls with baby profiteroles, honeydew sorbet and house-made mascarpone cheese; and ends triumphantly with chocolate-mushroom brownies with porcini caramel, hazelnut-raspberry crumble and raspberry curd. Topping each brownie piece is a tiny piece of mushroom-shaped meringue. 

Just beautiful.”

Chicago Magazine: January 2013

“No other restaurant in Chicago presents a more undistilled vision of its maker. Regan, 33, grew up on a farm in northwest Indiana, the daughter of two restaurateurs. She forages. She gardens. She cans. She hunts.”

Chicago Tribune: Three Stars; January 2013

“Iliana Regan is Alice. The fields and farms where she forages for ingredients comprise her Wonderland. We are along for the ride, and it behooves us not to be late.”

Chicago Reader: October 2012

“Rarely is the importance of a clear visual aesthetic as obvious as it is in the case of Regan's food. Texture, dimension, color, and framing all come together in the service of some strikingly pretty plates.” 

Mike Sula calls Chef Regan “The only magical realist chef…”


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